NJ - Spirits Portfolio

WORLD SPIRITS BAIJIU / SHOCHU

HONKAKU JAPAN Japan’s koji spirits, Honkaku Shochu and Ryukyu Awamori predate Japanese whisky making by at least 400 years. These intensely artisanal spirits made by master craftsmen reflect the true spirit of Japan. To separate shochu and whisky in Japan, the government has put aa certain level of darkness. This greatly hinders the barrel aged category, as producers may have to then filter out the This Honkaku shochu is made by adding first-grade tea leaves from our own tea plantation and sweet potatoes into the second mash before distillation, giving it the aromas of not just the potatoes but also ryokucha and herbs, which is as refreshing as forest therapy. The refreshing scent of green tea and the rich taste of sweet potato shochu combine to offer a luxurious harmony of flavours, giving you the impression of floating over a green carpet of tea leaves. Colorful Honkaku Shochu Sweet Potato and Rice 60PF / 750ML Sweet potato shochu made by blending the raw distillate from two different batches. One batch is 2016 black koji rice and Miyazaki Beni sweet potatoes grown in Miyazaki Prefecture. The other batch is 2019 white koji rice and Tama Akane sweet potatoes grown in Kagoshima Prefecture. This collaboration between two master brewer-distillers is uncommon in the shochu world; blending in general is not done by most distilleries. As the name implies, this shochu is colorful on the nose and palate. Frozen Moon “Crio” Honkaku Shochu Sweet Potato & Rice 50PF / 750ML Sweet potato shochu with white koji rice starter fermentation. Hand-harvested Yachiyoden Estate grown kogane sengan sweet potatoes are frozen after harvest to crystalize the tubers, denaturing the cell walls, and extracting unique aromas and flavors. The potatoes are steamed and added to the main fermentation. Aging is minimal as this shochu is bright and ready to drink. Floating Moon “Tsurushi” Honkaku Shochu Sweet Sweet potato shochu with white koji rice starter fermentation. Hand-harvested Yachiyoden Estate grown purple sweet potatoes are hung in the rafters of the distillery to allow the sweetness to intensify This uncommon practice extracts a unique aroma and flavors. The potatoes are steamed and added to the main fermentation. Aging is minimal as this shochu is bright and ready to drink. Goro Satsuma Honkaku Shochu Sweet Potato Rice 50PF / 750ML Goro is bold, in-your-face imo goodness. The aroma is dense, bright, and herbal at the same time. We get notes of ripe banana, custard, and turnip cake – complex, deep, savory, and rich. color, and as a result, much of the flavor. Chiran Tea Chu Honkaku Shochu 50PF / 750ML Potato & Rice 50PF / 750ML

Jikuya Black Sweet Pot Rice Shochu 50PF / 750ML

Kogane Sengan sweet potatoes: This sweet potato shochu is made from Kagoshima-harvested ingredients and begins its life fermenting in decades-old clay pots buried up to their shoulders in the distillery floor. Kogane Sengan sweet potatoes are added to the secondary fermentation, imparting distinct earthy and vegetal notes. After a single pass through a pot still, the spirit is rested for one and a half years in unglazed clay pots, which adds minerality and complexity. Jikuya White Sweet Pot Rice Shochu 50PF / 750ML Anno imo sweet potatoes: This sweet potato shochu is made from Kagoshima-harvested ingredients and begins its life fermenting in decades-old clay pots buried up to their shoulders in the distillery floor. Anno imo sweet potatoes are added to the secondary fermentation, imparting equal parts sweet and spicy notes. After a single pass through a pot still, the spirit is rested for at least three years in unglazed clay pots, which adds to the drink’s depth of flavor. Motoko Honkaku Shochu Rice 70PF / 750ML This 100% rice shochu is handmade using white koji, distilled once in an atmospheric pot still, bringing out rich aromas and allowing for optimal aging. Motoko is aged for more than 9 years, with time in both ceramic pots and in enamel tanks. Ceramic aging allows some oxidation, creating a rich, umami-laden drink that shines on the rocks or diluted with hot water. Masako Honkaku Shochu Barley 70PF / 750ML This 100% barley shochu is handmade using white koji, distilled once in an atmospheric pot still, bringing out rich aromas and allowing for optimal aging. Masako is aged for more than 11 years with time in both ceramic pots and in enamel tanks. Ceramic aging allows some oxidation, creating a rich, umami-laden drink that shines on the rocks or diluted with hot water. Mahoko Honkaku Shochu Sweet Potato & Rice 70PF / 750ML Sweet potato shochu

handmade using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation. Distilled once in an atmospheric pot still, bringing out rich aromas and allowing for optimal aging. Mahoko is aged for more than 16 years, with time in both ceramic pots and enamel tanks, allowing for oxidation creating a rich, umami-laden drink.

3 Ladies: Motoko Masako Mahoko Assortment Pack -

2 Each, 6pk 70PF / 750ML

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